The Classic Collection Mixed Case

Chateau Puybarbe Cuvee Prestige is the Grand Vin from the estate. Fruit is sourced from older vines and only produced in vintages that are deemed superior. Predominately Merlot based with a supporting role for Cabernet Franc and Cabernet Sauvignon, the nose is open and pronounced a mix of plum, cherry and redcurrant aromas are evident, the palate is medium to full bodied with ripe tannins and fresh acidity. The fruit flavours carry through to the palate with the addition of leather and tobacco. A beautiful and affordable Bordeaux in the classic vein, perfect with a Sunday roast See more here

Framingham Marlborough Sauvignon Blanc (Marlborough, New Zealand)

The Framingham label was launched in 1994 with one Riesling, and has since...expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. This is a Star winery in Marlborough and this Sauvignon Blanc delivers smoky aromatics, with flint, bitter lemon citrus, grapefruit and tropical hints. The palate is rich, slightly chewy, with good mouthfeel, texture and harmony. Flavours of yellow citrus, currant, papaya and sweet herbs carry through the finish. See more here

El Coto Coto De Imaz Reserva (Rioja, Spain)

El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand-picking to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes. Deep ruby red in colour, with a hint of ageing at the rim. The nose has a wide range of delicate red fruit accompanied by smoky nuances and hints of vanilla from the new American oak. On the palate, the wine is velvety and round, with smooth tannins and good acidity. The finish is balanced and long. See more here

Pieropan Soave Classico (Soave, Veneto, Italy)

The Trebbiano di Soave grapes were hand picked from mid-September, while the Garganega grapes were picked later in October. The grapes were destemmed and crushed, with the free run juice fermented separately between 14-18°C in glass-lined cement tanks. The wine remained on its fine lees for a period of time, which varies according to the vintage. In the spring following the harvest, the wine was bottled and then released after at least a further month in bottle. This is a fresh and expressive Soave, with classic aromas of white flowers, almond blossoms and a touch of citrus. Rounded, ripe fruit is perfectly balanced by a fresh, clean acidity. Long and fragrant, it has a note of fine, almond pastry on the finish. See more here

Cline Lodi Zinfandel (California, USA)

The primary focus for this wine is harmony, with an emphasis on early drinkability and an elegant structure. The 2014 vintage of the Lodi Zinfandel was drawn from 11 superb Zinfandel vineyards where warm days and cool nights have ripened Zinfandel to perfection for over 100 years. Delight your palate with the smooth complexity of supple tanins that mingle with flavours of dark berry, black cherry, strawberry, spice notes, and vanilla with a lasting finish. It pairs well with charcuterie, gumbo, or grilled steak. See more here

Louis Jadot Chablis (Burgundy, France)

The Chablis vineyards where this wine hails, are made special by the combination of continental climate (very cold in winter and hot in the summer with frosts in spring) and the marly limestone soils which combine to mould the unique character of Chablis wines. Softly pressed after hand harvesting, fermentation takes place in oak barrels (1/3 are new) and aging usually lasts 15 months on fine lies before bottling. The result is a very nice golden yellow colour. It is a lipid, bright and fresh wine, whose taste and bouquet develop relatively quickly. It should be served chilled, and can be served with oysters, charcuterie and fried fish. It also goes very well with goats cheese. See more here

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